Sautéed Cacio e Pepe Brussels Sprouts
Cacio e Pepe Brussels Sprouts Sautéed in Smokey Butter
If you read the name of this dish and said to yourself, "what the heck is Cacio e Pepe?", don't worry, it simply means you don't speak Italian. It directly translates to cheese and pepper, the primary ingredients utilized in the recipe. In the culinary world, though, it is often refers to an a decadent, yet simplistic pasta dish. We feel the application is also phenomenal on veggies, though—especially, brussels sprouts!
Many people turn their noses up at brussels sprouts, likely due to the fact that they just haven't learned to cook them. Like many other brassicas, home cooks often choose to steam them. However, if you really want to bring out their natural sweetness, the best way to prepare Brussels sprouts is either by sautéing them in butter or by roasting them in the oven. Both cooking methods char and caramelize the Brussels sprouts, leaving them addictive and more enjoyable to eat.
Paired with butter, parmesan and freshly cracked black pepper, they become an absolute culinary dream and the perfect side dish. We recommend serving these little flavor bombs next to rice and roasted fish or poultry.
Sautéed Brussels Sprouts tossed in Cheese and Freshly Cracked Pepper
Prep Time: 10‘
Cooking Time: 15-20’
Additional Time: 0’
- 1 pound Brussels Sprouts, trimmed and halved
- 2 tablespoons butter
- 2-3 tablespoons freshly grated parmesan cheese
- Freshly cracked black pepper to taste
- Sea salt, to taste
- Heat a large cast iron skillet over medium high heat until hot and smoky; add the butter, swirl to coat the pan and add the Brussels sprouts;.
- Shake the skillet to ensure most of the Brussels sprouts are cut side down and cook for 5-8 minutes or until deep golden brown and caramelized.
- Season with salt and flip, allowing to cook for another 5-8 minutes or until deep golden brown on all sides.
- Turn off the heat, add the parmesan cheese and freshly cracked pepper over the Brussels sprouts and mix so the cheese coats everything evenly; serve warm as a side dish.